We've been making bibimbap almost weekly lately. The goal was to try to get me to eat more (some) eggs. I don't have kimchee ready yet, but I do have homemade gochujang and used that for the base of my bibimbap sauce. Two of the dishes were made with wild rice, and two were with venison (one was lamb), so they are definitely NOT authentic Korean dishes. We're calling them "UP Bibimbap" or "Northwoods Bibimbap".
The last two times, I used some sauerkraut since we don't have kimchee. It's been turning out really well, and we're making them different each time.
The main ingredients have been garlic, shallot, and onion and assorted veggies but sometimes I use ginger. We love to take leftover meat and just char it in the grill basket on the gas grill.
I still don't like eggs very much, but this is one way to get me to eat them!
The last two times, I used some sauerkraut since we don't have kimchee. It's been turning out really well, and we're making them different each time.
The main ingredients have been garlic, shallot, and onion and assorted veggies but sometimes I use ginger. We love to take leftover meat and just char it in the grill basket on the gas grill.
I still don't like eggs very much, but this is one way to get me to eat them!